Gougères
Makes About 30 Gougeres
Ingredients
- 1½ cups whole milk
- ½ stick (4 tbsp) unsalted butter
- 1 tsp salt
- ⅛ tsp cayenne pepper
- 1½ cups bread flour
- 5 eggs
- 1 cup (4 oz) shredded Gruyère cheese
Special Equipment
- stand mixer with paddle attachment
- baking sheets
- parchment paper
- pastry bag & ½” plain round tip
How-to
Start Pâte à Choux
- Preheat oven to 400º
- Combine milk, butter, salt and cayenne pepper in a pot and bring to a boil over medium-high heat
- Stir in the flour, lower heat, and cook on medium, stirring constantly for about 1-2 minutes until the mixture forms a ball and pulls away from the sides of the pot
- Put the dough into the bowl of a stand mixer and mix with the paddle attachment on medium speed until the dough is no longer visibly steaming, but still warm. (Alternatively, mix the dough with a wooden spoon by hand until it stops producing steam)
Add Eggs & Cheese
- Add eggs, one at a time, waiting for each egg to be completely absorbed by the dough before adding the next and mix until dough becomes a smooth well-mixed paste consistency
- Fold cheese in by hand with a spatula so as not to break threads of the shredded cheese
Pipe Dough & Bake
- Place the batter into a piping bag fitted with a ½” plain round tip. Pipe 1½” rounds onto a parchment-lined cookie sheet, at least 1½” apart. You may need to use 2 cookie sheets, or bake them in 2 batches (15 gougères will generally fit on a standard sheet). If you don’t have a piping bag and tip, scoop the batter with 2 wet spoons onto the parchment, keeping the balls as round and uniform as possible
- Wet the tip of your finger and push the point of each gougére down
- Bake for 30-35 minutes or until dark golden-brown